Tofu Chik Salad

Tofu Chik Salad


"The following recipe utilizes frozen tofu and the finished product has the consistency of “chicken”. Combined with the spices the taste is 100% reminiscent of old fashioned chicken salad."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. 1) Take defrosted tofu and place in colander. Grumble and break up into tiny, fine pieces with hands. Press all liquid out of tofu until the mixture is dry and fluffy.
  2. 2) Heat up pan with small amount of olive oil.
  3. 3) Place crumbled tofu in pan and add all dry seasoning. Fry tofu until completely dry, somewhat golden and all spices have incorporated and lost it’s “dry spice” taste
  4. 4) While tofu is frying finely dice onion, celery and grate carrot. Place in bowl.
  5. 5) Set aside tofu once done and allow it to completely cool. Once cool add to veggies, add mayo, mix up and refrigerate.
  6. Serve as sandwich on a crusty roll with sliced tomatoes, cucumbers and baby spinach or mix with elbow macaroni noodles.


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